Tuesday, February 15, 2011

Quinoa Millet Bread

I'm alive!!!

I took a blogging hiatus for a while while I was recovering from some cold/flu/sinus infection crap that hit me like a ton of bricks. I didn't do a lot of cooking during this period, and really didn't do a whole lot of anything. So when I started to turn the corner late last week and feel better than I had in weeks, my kitchen was calling like a long lost friend. "Come and bake something in me," my oven beckoned to me... And like a true friend, of course, I obliged.

I've been eating a lot of soup lately to warm my body and nourish my bones. So what was I craving to go with that soup? It's perfect companion: bread. Good bread. Good gluten free bread, that is. Timing could not have been more perfect for Amy's Perfect Bread as my inspiration in creating this quinoa millet bread. Actually, this bread is really just a version of my pizza crust 2.0 (which I have been making faithfully every week for my family's Friday night pizza night, and have been so satisfied with the results!).

This bread is great alone, smothered in butter or almond butter, stuffed with cheese for the perfect grilled cheese sandwich, or sliced thick and used for french toast. Whatever your bread craving may be, this bread will be your new favorite.

Quinoa Millet Bread

Dry ingredients:

2/3 cup quinoa flour
2/3 cup millet flour
3/4 cup brown rice flour
1/2 cup tapioca flour
2 tablespoons almond flour
2 teaspoons xanthan gum
pinch salt

Wet ingredients:

1 1/4 cup warm water
2 teaspoons yeast
1 tablespoon coconut palm sugar
3 eggs
1 1/2 tablespoons extra virgin olive oil
1 teaspoon apple cider vinegar

Grease a 9x5 inch pan with oil.

Mix dry ingredients in bowl.

Warm water to approximately 105 degrees in a separate small bowl . Add yeast and sugar and give it a stir. Let set about 5 minutes, until bubbles and foam start to form on the top.

Meanwhile, whisk eggs, oil, and vinegar in another bowl. Once yeast mixture is foamy, add to egg mixture and stir to combine.

Add wet mixture to dry and stir until dough ball begins to form. Pour dough into prepared bread pan. Set in a warm place to rise for one hour (the dough should double in size).

Preheat oven to 350 degrees. Bake at 350 for 45 minutes. Let stand an additional 30-45 minutes in pan before removing and placing on a wire rack to finish cooling.

Store in fridge for up to five days, or slice and freeze for up to three months.

This recipe is a part of Slightly Indulgent Tuesdays...


  1. Hi,
    We are GFCFSFCF here, plus yeast-free, too! Have you ever tried baking this bread w/out yeast? Sometimes I can sub in mineral water to help my bread rise (it makes my Noah's bread rise so well!). Wonder if that would work here, too? :)
    Maybe I will give it a whirl and see how it turns out....
    Thanks for the great recipe,

  2. Hi, we can not have eggs do you think I can substitute them? ( what would you use for substitute?)
    also the xanthan gum would be a problem for us. can I insted use guar gum?

    Thank you.

  3. Hmmm, Julie...

    I cannot say for sure on any substitutions as I have not personally tried them. My gut would say that you could substitute flaxseed/water for the eggs and that, yes, guar gum could be substituted for the xanthan gum. If you try these, please post back and let me know the results!